Chicken Mushroom Stew Rice

Chicken Mushroom Stew Rice ( serve 2)


  • 1 cup rice
  • 2 chicken thigh
  • 2 tsp soba tsuyu
  • 1 pack maitake mushroom
  • 16 g Burdock root
  • 16g carrot
  • 2 snowpeas OR Japanese soybean

For rice cooker

  • 1 cup water or Khumbu stock
  • 20ml soba tsuyu ( no need to put this if got use Khumbu stock)
  • 1 Tbsp sake
  • pinch of sugar
  • pinch of salt


  1. Fry the chicken until golden brown ( no need cook fully done )
  2. after that, cut the chicken thigh into small cubes
  3. add in soba tsuyu and set aside for 5 to 10 minutes.
  4. prepare mushroom, shredded carrot and Burdock root.
  5. wash then rice and put inside rice cooker.
  6. add soba tsuyu, water and other seasonings.
  7. add all the veggie and mixed well inside rice cooker.
  8. lastly add chicken thigh on top.
  9. when rice cooker is doing cooking, prepare snow pea and boil for 2 minutes.
  10. when rice is ready, serve snowpea on top of rice.

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